recipe from KSL
2 Tablespoons powdered sugar
3 ½ Tablespoons unsweetened cocoa powder, divided
3 Tablespoons granulated sugar
3 eggs, beaten
1/3 cup 1% milk
8 slices of firm white bread
1 ½ cups reduced fat vanilla yogurt
1 ½ cups raspberries or strawberries
Stir together 2 teaspoons cocoa with the powder sugar. Place in a sifter or small strainer; set aside.
Stir together granulated sugar and 3 tablespoon cocoa; add beaten eggs and milk; beat well. Pour mixture into pie plate or shallow bowl.
Heat griddle on medium to medium/low heat. Spray griddle with non- stick spray. Dip bread slices in milk/egg mixture, coating all sides. Place bread on hot griddle. Cook 2-3 minutes per side or until lightly browned. Cut slices in half diagonally.
Serve Hot. Sift or sprinkle plates with cocoa and powdered sugar mixture. Arrange slices of French toast on cocoa/sugar sprinkled plates, sprinkle with additional cocoa/sugar. Stir yogurt until smooth and creamy; spoon over French toast; top with berries.
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